Vegetarian Delights: A Confessions of a Foodie Offspring: Three Sisters Soup

Showing posts with label Three Sisters Soup. Show all posts

Wednesday, October 2, 2024

Soup's On!

If you're ready for a large helping of homemade soup, today's post is sure to please. Check out the Broccoli Chowder, the Spicy Peanut Soup with Sweet Potato & Kale, and all the rest of today's yumminess. Enjoy!

VEGETARIAN TACO SOUP IN THE CROCKPOT

This recipe left me in a quandary: do I post it on Taco Tuesday with tacos, or should I post it with soups? I guess this would fit in both places, which is why I'm adding it today.

This came from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “I love Mexican food. Or, perhaps it's more accurate to say I love Mexican-American food. Or rather, I love both!

“This vegetarian taco soup recipe with kidney beans, pinto beans and black beans isn't going to win any awards of authenticity, but it's quick to prepare (you really just dump everything in the crockpot), easy, high-protein, nearly fat-free, and deliciously satisfying. Plus, it's a great vegetarian and vegan option for families on a budget. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.”

Prep Time: 5 minutes; Slow Cooker Time: 8 hours; Total Time: 8 hours 5 minutes; Yield: 6 servings as a main dish

To view this online, click here.

Ingredients

1 can corn kernels, drained

1 can kidney beans or navy beans, drained

1 can pinto beans, drained

1 can black beans, drained

1 7-ounce can green chiles (optional - you may want to omit this if you're cooking for kids)

1 14-ounce can stewed tomatoes (Mexican-style is best, if you can find it) - do not drain

1 package taco seasoning mix

1/4 tsp cumin

3/4 tsp onion powder

1/2 teaspoon salt

1/2 tsp garlic powder

Optional garnishes:

tortilla chips or corn chips

grated cheese

chopped green onions

fresh chopped cilantro

Preparation

Add ingredients in crockpot. Cook on low crockpot setting for 8-10 hours.

If you're in a hurry, you can also set this on high in the crockpot for 3 hours.

Top each bowl of soup with optional garnishes to serve: cheese, a dollop of sour cream, some tortilla chips or corn chips and fresh chopped cilantro or green onions.

This is a thicker soup, similar to a stew. To thin it out, you can add a little vegetable broth or soy milk, if you like.

BROWN RICE AND BEAN SOUP

This yumminess is from Eden Foods. Prep Time: 10 minutes; Cook Time: 25 minutes; Serves: 5

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/2 cup onion, diced

1 clove garlic, minced or 1 teaspoon roasted garlic granules

1/4 cup organic sweet corn, fresh or frozen

1/4 cup celery, diced

15 ounces Eden Rice & Pinto Beans, or Spanish Rice & Pinto Beans

16 ounces Eden Refried Pinto Beans, or Spicy Refried Black Beans

1/2 tsp Eden Sea Salt, or to taste

1 pinch Eden Black Pepper, or to taste

1 1/2 cups diced organic tomatoes, do not drain

4 cups water

1/2 tsp Eden Dried Basil

1 tsp Eden Cumin Powder

2 Tbsp fresh parsley, minced, for garnish

Directions

Heat oil in a medium soup pot, and sauté the onion for 2 minutes. Add all remaining ingredients except the parsley. Mix thoroughly, cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes or until creamy. Serve garnished with parsley.

Nutritional Information Per serving – 194 calories, 4 g fat (19% calories from fat), 8 g protein, 34 g carbohydrate, 8 g fiber, 0 mg cholesterol, 409 mg sodium

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup

Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring veggie stock to a slow boil.

Add corn/hominy, beans, onion and celery.Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from EatingWell (originally from Diabetic Living Magazine, Winter 2019), and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Active Time: 30 mins; Total Time: 6 hrs 30 mins; Servings: 8; Serving Size: 2 cups soup and 1-1/2 tablespoons cheese

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.

SPICY PEANUT SOUP WITH SWEET POTATO & KALE

This is from Lindsay, whose blog, Pinch of Yum is fantastic. (Hint: If you'd like to check it out, and I really, really think you should, feel free to do that now. I'll wait...or you can check it out after looking at today's recipes. But seriously, check it out!!!)

Anyway, this recipe starts out, "Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS."

Total Time: 35 minutes; Yield: 5-6 (about 1-1/2 cups per serving)

Note: The total time will change if you decide to use your slow cooker, which I'm planning to do sometime in the next couple of days. I'm always looking for recipes that convert well to a slow cooker, for a variety of reasons.

To view this yummy recipe online (as well as to read everything Linsay wrote about this recipe), go to https://pinchofyum.com/sweet-potato-peanut-soup.

Ingredients

2 tablespoons olive oil

half an onion, diced

1 jalapeno, minced

2 cloves garlic, minced

3 large sweet potatoes, peeled and cubed

one 14-ounce can fire roasted tomatoes

one 14-ounce can light coconut milk

2 cups water

1 teaspoon salt

1 teaspoon curry and/or turmeric

1/2 cup chopped peanuts

1/4 cup peanut butter

1–2 cups kale, stems removed, chopped

Instructions

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.

Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.

Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.

Notes

Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!

Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.

One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – a blog post, and a video.

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

Monday, May 8, 2023

Monday Recipes

Here's to the start of another week. Today's yummy vegetarian offerings include Three Sisters Soup and Vegetarian Mexican Inspired Stuffed Peppers. Enjoy!

BAKED ZITI

This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."

Yield: 6 to 8 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.

Ingredients

1/4 cup olive oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

Kosher salt and freshly ground pepper

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes, packed in juice

1 (28-ounce) can tomato purée or sauce

3/4 teaspoon red pepper flakes (optional)

16 ounces/1 pound ricotta

1/2 cup heavy cream

1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top

1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta

1 pound fresh mozzarella, cut into 1/2-inch pieces

Preparation

Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.

Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.

Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.

Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.

Once tomato sauce is done, stir in reserved pasta water.

Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.

Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.

Let cool slightly before eating with a big green leafy salad.

Tip

Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.

ALAMO MUFFINS

This yummy recipe is from the infamous long-since-forgotten emailing list. It was posted with the note, "A nice change from tacos or tortillas to accompany Mexican meals. Makes 1-1/2 dozen."

Apparently, the poster was named Carolyn, who added, "*Carolyn's Note: I would just use a can of chopped green chilies, drained, if fresh ones are not convenient."

Yield: 18 servings

Ingredients

1 1/2 cup yellow cornmeal

1 tbs sugar

1 tbs baking powder(double-acting)

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening

2 eggs; slightly beaten

1 cup yogurt; plain

1 can cream-style corn; (8-3/4 ounce)

1/4 cup green chili peppers,* seeded and minced (see note above)

Instructions

Preheat oven to 450F. Mix together the cornmeal, sugar, baking powder, baking soda, and salt. Using pastry blender, cut in the shortening until the consistency is grainy. Beat the eggs into the yogurt, then add to the cornmeal mixture. Add the cream-style corn and chili peppers, mixing just until moistened.

Divide the batter evenly among 18 greased or paper-lined muffin cups. Bake until lightly browned, about 12 to 15 minutes.

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup

Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring veggie stock to a slow boil.

Add corn/hominy, beans, onion and celery.Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Cook's Note:

I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!

SPICY PUMPKIN AND COLLARDS

This is from the Food Network. Prep Time: 20 minutes; Cook Time: 2 hours; Total Time: 2 hours 20 minutes; Yield: 4 servings; Level: Easy

You can view this online at https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-pumpkin-and-collards-recipe-2108870.

Ingredients

2 2-to-3-pound sugar pumpkins

4 tablespoons unsalted butter

1 small onion, diced

1 plum tomato, diced

1 Scotch bonnet chile pepper, seeded and finely chopped

1 teaspoon chopped fresh thyme

1 clove garlic, chopped

4 scallions, chopped

1 pound frozen chopped collard greens, thawed

Kosher salt

1 cup evaporated milk

Pinch of freshly grated nutmeg

4 tablespoons breadcrumbs (preferably panko)

1 1/2 cups shredded sharp white cheddar cheese

2 tablespoons grated parmesan cheese

Ingredients

Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkins and discard. Scoop out the seeds and stringy pulp.

Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, tomato, chile pepper, thyme and garlic and cook, stirring, until the onion is slightly tender, about 5 minutes. Stir in the scallions and collard greens, add 1 1/4 teaspoons salt and cook, stirring, until the greens are slightly tender, about 15 minutes. Stir in the evaporated milk and nutmeg and bring to a gentle boil. Stir in 2 tablespoons breadcrumbs, the cheddar cheese and the remaining 2 tablespoons butter and cook, stirring, until the cheese melts and the mixture thickens slightly, about 2 minutes. Put the pumpkins in a 9-by-13-inch baking dish and fill evenly with the collard greens mixture.

Toss the remaining 2 tablespoons breadcrumbs with the parmesan. Sprinkle over the filling. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkins are tender, about 1 hour, 15 minutes. Remove the foil and continue baking until browned and bubbly on top, about 30 more minutes. Let cool 5 minutes, then scrape the pumpkin flesh and serve with the collards.

VEGGIE CHILI CORNBREAD CASSEROLE

This comes from Taylerand20 at Allrecipes. Prep Time: 30 minutes; Cook Time: 1 hour 10 minutes; Additional Time: 10 minutes; Total Time: 1 hour 50 minutes; Servings: 10

To view this online, go to https://www.allrecipes.com/recipe/270846/veggie-chili-cornbread-casserole/.

Ingredients

Chili:

2 tablespoons olive oil

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons smoked paprika

1/4 teaspoon ground cinnamon

salt to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

2 cups vegetable broth

1 tablespoon lime juice

Cornbread:

1 1/2 cups milk

1 large egg

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

Friday, January 20, 2023

Friday Recipes

It's finally Friday, time to celebrate another end of the week.

Of course, we still need to eat, too, so to that end, here are six yummy vegetarian recipes to help you through the weekend, including Vegetarian Mexican Inspired Stuffed Peppers and Penne With Roasted Cherry Tomatoes. Also, if you picked up (or received) any panettone over the holiday season, and still have some left over, you might want to try the Panettone Bread Pudding from Tejal Rao in The New York Times cooking e-newsletter. It's the last recipe in today's post, and definitely worth trying. Hey, everyone could use a yummy dessert during these trying times, right? Enjoy!

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup

Note: This originally called for low-sodium chicken or veggie stock. I've omitted the chicken part of that, for obvious reasons.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring chicken stock to a slow boil.

Add corn/hominy, beans, onion and celery.Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Cook's Note:

I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!

VEGAN CHILI

This comes from J. Kenji López-Alt at The New York Times cooking newsletter. The recipe begins, "This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor. The volatile alcohol in the liquor helps pull aromas up and out of the chili and into your nose. If you want to opt for a vegetarian version, feel free to use unsalted butter in place of the vegan butter, and garnish with sour cream or Cheddar."

Yield: 4 to 6 servings; Time: 1 hour

This was featured in "How to Cook With Plant-Based Meats", and can be found online at https://cooking.nytimes.com/recipes/1020866-vegan-chili.

Ingredients

For the Chile Paste (see Note):

2 whole dried ancho, pasilla or mulato chiles, stems and seeds removed, torn into rough 1-inch pieces (about 1/2 ounce)

1 whole dried New Mexico red, California, costeño or choricero chile, stems and seeds removed, and torn into rough 1-inch pieces (about 1/8 ounce)

1 to 2 dried hot chiles, such as árbol or pequín, stems and seeds removed and torn into rough pieces (optional)

For the Chili:

2 tablespoons vegan butter

1 pound vegan ground meat, such as Impossible or Beyond

1 medium onion, grated on large holes of a box grater (about 1 1/2 cups)

2 large garlic cloves, grated on Microplane (about 4 teaspoons)

1 teaspoon dried oregano

Kosher salt

2 chipotle peppers packed in adobo sauce, finely chopped

2 teaspoons ground cumin

1/4 cup tomato paste

1 (15-ounce) can whole tomatoes packed in juice, drained and chopped into 1/2-inch pieces

1 (16-ounce) can dark kidney beans, drained

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 tablespoon whiskey, vodka or brandy (optional)

Diced onions, chopped cilantro, chopped pickled jalapeños, sliced black olives, vegan sour cream, shredded vegan cheese, fresh tortillas or tortilla chips, for serving (optional)

Preparation

Make the chile paste: Add all the dried chiles to a Dutch oven or large, heavy-bottomed saucepan and cook over medium-high heat, stirring frequently, until slightly darkened and giving off an intense roasted aroma, 2 to 5 minutes. Turn down the heat if they begin to smoke. Add 1 cup water; it should immediately boil. Reduce heat so water barely simmers, and cook until chiles have softened, about 4 minutes. Transfer the chiles and liquid to a blender and blend at high speed, scraping down sides as necessary, until a completely smooth purée is formed, about 2 minutes. Set aside.

Prepare the chili: Melt the butter in a large Dutch oven over medium-high heat. Add the vegan ground meat and cook, breaking it up with a wooden spoon, until fat has mostly rendered and it is starting to sizzle rather than steam, about 10 minutes. (I don’t mind leaving the rendered fat in the chili. It homogenizes as the chili reduces, so the end result should not be greasy. However, you can drain the mixture at this point if you prefer less fat in the finished chili.)

Add the onion, garlic, oregano and salt. Cook, stirring frequently, until the onions have softened, about 2 minutes. Add the chipotles, cumin and reserved chile paste, and cook, stirring frequently, until the paste reduces to the point that it starts to sizzle and fry, about 4 minutes. Add the tomato paste and cook, stirring frequently until homogenous, about 1 minute.

Add chopped canned tomatoes and scrape up any brown bits that have stuck to the pan. Add kidney beans, soy sauce and 1 cup water, and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until flavors have developed and chili is thickened to desired consistency, about 30 minutes. Stir in vinegar and liquor, if using. Adjust texture by adding water, and season to taste with salt and pepper. Serve with whatever garnishes you like.

Tip

You can omit the chile paste, and substitute 3 tablespoons chile powder instead. Add chile powder with chipotles and cumin in Step 3, and cook, stirring frequently, until aromatic, about 30 seconds, then add the tomato paste and continue with Step 4.

PENNE WITH ROASTED CHERRY TOMATOES

This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."

Yield: 2 to 4 servings; Time: 35 minutes

This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.

Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)

Ingredients

1 pound small cherry tomatoes, halved

1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing

Sea salt

Freshly ground black pepper

1/4 cup freshly grated pecorino romano, more for serving

1/4 cup bread crumbs

1/2 pound penne

Preparation

Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

PANETTONE BREAD PUDDING

This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “If you’ve bought a loaf of truly fantastic panettone, made in the Italian tradition from a natural starter, the kind that’s airy and melting, we hope you don’t have any leftovers. But if you find yourself with an excess of mass-produced panettone, or simply very old panettone that’s past its prime, here’s how to transform it into something special. Cut it into thick slices, as the pastry chef Elisabeth Prueitt does with brioche, when she makes her bread pudding at Tartine Bakery in San Francisco. Toast them. Now layer the bread in a wide dish, and pour over a whisked custard of milk and eggs. It will look like too much liquid, but as it bakes, the panettone will soak it all up, becoming moist and tender and impossibly rich. It’s close enough to a casserole of French toast to make it ideal for a special holiday breakfast, but sweet enough to step in as dessert on a cold night. Vanilla would be a classic way to flavor the custard, but panettone tends to be quite sweet and perfumed already, so taste the bread first before adding extras.”

Yield: 8 servings; Time: 10 minutes plus 1 hour baking

This was featured in “Panettone Has Become an Obsession for American Bakers,” and can be viewed here.

Ingredients

1 tablespoon unsalted butter

6 to 8 slices panettone

6 eggs

1/3 cup sugar

1/2 teaspoon kosher salt

4 cups whole milk

Confectioners' sugar, to garnish

Preparation

Heat the oven to 350 degrees and butter a deep baking dish that will fit all the bread slices in a single layer, overlapping slightly, about 9 by 5 inches. Place the sliced panettone on a sheet pan and lightly toast it in the oven so that it’s still flexible, but dry to the touch, about 10 minutes. Arrange toast in the baking dish.

In a large mixing bowl, whisk the eggs with the sugar and salt, then add the milk and whisk until smooth. Pour through a fine-mesh strainer over the panettone, allowing the excess mixture to fill up the pan. Cover tightly with aluminum foil and bake for 45 minutes to 1 hour, or until the bread has soaked up all the custard and puffed up, and the custard is no longer runny. Allow to cool at least 30 minutes before serving, then use a fine-mesh sieve to dust all over with confectioners' sugar and serve.

Wednesday, July 20, 2022

Soup

While many of us think of soup as something we have when it's cold outside, there's no reason why we can't enjoy it during the summer. Check out the Simple Potato Soup, the Three Sisters Soup, or any of the other yummy soups in today's post. Enjoy!

AUTUMN VEGETABLE MINESTRONE

This is from an older Weight Watchers' emailing list.

Ingredients

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots, chopped (1 1/2 cups)

3 small zucchini, cut into 1/2" slices

1 medium yellow bell pepper, cut into 1/2" pieces

8 medium green onions, sliced (1/2 cup)

2 cloves garlic, finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Directions

Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories; 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt and pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

SIMPLE POTATO SOUP

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30

Ingredients

1 tablespoon butter or extra-virgin olive oil

3 medium potatoes, any type, peeled and cut into small cubes

2 large leeks, well washed and chopped

Salt and freshly ground black pepper to taste

4 cups vegetable stock, preferably warmed

1/2 cup cream or milk

Directions

Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.

CORN CHOWDER

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes

Ingredients

4 to 6 ears of corn

4 cups water

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and chopped

Salt and freshly ground black pepper

2 tomatoes, cored, seeded, and chopped

1 cup milk

1/2 cup chopped parsley leaves, optional

Directions

Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.

Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.

CUBAN BLACK BEAN AND POTATO SOUP

This was in the March 2011 issue of Vegetarian Times (page 52), and begins, "The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/cuban-black-bean-and-potato-soup/.

Ingredients

1 medium onion, diced (1 1/2 cups)

1 small red bell pepper, diced (1 cup)

1 small green bell pepper, diced (1 cup)

6 cloves garlic, peeled and sliced

6 cups cooked black beans, divided

3 medium potatoes, peeled and diced (2 1/2 cups)

2 Tbs. white wine vinegar

1 Tbs. ground cumin

1 Tbs. fresh oregano leaves

1 bay leaf

1/2 tsp. salt

Preparation

Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup.

Note: This recipe originally called for 6 cups of chicken or vegetable stock. Since this is a vegetarian blog, I've reduced that simply to veggie broth.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring vegetable stock to a slow boil.

Add corn/hominy, beans, onion and celery. Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

Monday, April 25, 2022

Monday Recipes

Friday, January 21, 2022

Friday Recipes

Wednesday, September 8, 2021

Soup's On!

This time of year, when the weather is starting to cool off, and the days get a little shorter, it's nice to have a pot of homemade soup on the stove. The stuff tends to make the house smell good, and helps warm you up, while tasing yummy.

Today's six soups include Pasta e Fagioli (Pasta and Bean Soup) and Vegetarian Gumbo. Enjoy!

TOFU MUSHROOM SOUP

This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles."

Yield: 4 servings; Time: 1 hour 45 minutes

This was featured in "Tofu and Mushroom Broth: Happy Together", and can be viewed online at https://cooking.nytimes.com/recipes/1017969-tofu-mushroom-soup.

Ingredients

1 ounce dried mushrooms (about 1 cup), preferably porcinis

1/2 pound fresh shiitake mushrooms

1/2 pound fresh button or cremini mushrooms, quartered

1 head of garlic, cut in half crosswise

2 teaspoons salt, or to taste

6 slices fresh ginger, from the widest part of the root

2 tablespoons soy sauce

14 to 16 ounces tofu (1 box), either firm or soft, cut in 1-inch dice

1/2 cup chopped cilantro

2 tablespoons chopped chives

Preparation

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.

While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.

Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.

Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.

Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.

Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

Tip

Broth can be prepared in advance through Step 4 and refrigerated for 3 days or frozen for 2 months. Soup can be prepared through Step 5 a day ahead of time.

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup.

Note: This recipe originally called for 6 cups of chicken or vegetable stock. Since this is a vegetarian blog, I've reduced that simply to veggie broth.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring vegetable stock to a slow boil.

Add corn/hominy, beans, onion and celery. Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

ROOT VEGETABLE CHILI SOUP

This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Root vegetables like rutabagas and carrots are great for spicy kitchen experiments because they lend subtle sweetness to dishes. Believe it or not, you can use curry powder in place of the chili powder here—the soup will have an Indian flair. Dishes that call for chili and curry powders get better over time, so make this dish a day ahead." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/root-vegetable-chili-soup/.

Ingredients

1/2 cup fresh or frozen corn, thawed

2 Tbs. canola oil

1 small onion, chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

4 tsp. mild chili powder

2 tsp. ground cumin

2 small rutabagas, peeled and cut into 1/2-inch cubes (1 1/2 lb.)

2 medium carrots, cut into 1/2-inch cubes (1/2 lb.)

1 28-oz. can diced tomatoes

1 small russet potato, finely diced (1 cup)

2 Anaheim, banana, or mild peppers, seeded and chopped (3/4 cup)

1 small red bell pepper, chopped (2/3 cup)

1 jalapeno pepper, seeded and finely diced, optional

1 15-oz. can red kidney beans, drained and rinsed

Preparation

Heat large pot over medium heat. Add corn, and sauté 2 minutes, or until beginning to brown. Add oil, onion, and garlic, and sauté 3 to 5 minutes, or until onion is soft. Stir in chili powder and cumin, and cook 2 minutes, scraping bottom of pan with spatula.

Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, if using, and 3 cups water.

Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 1 hour, stirring occasionally.

Add beans and cook, uncovered, 45 minutes, or until soup thickens. Serve garnished with green onions or cilantro.

MEXICAN VEGETABLE SOUP WITH SALSA VERDE

This is from Weight Watchers, and begins, "Zucchini, bell peppers, onions, and tomatoes come together with cumin and chili powder in this delicious, chicken broth-based soup. Fresh cilantro and salsa verde add a pop of bright flavor just before serving, and a dollop of fat-free Greek yogurt lends luscious creaminess to each serving. And in more nice news, this soup comes together in about 20 minutes of prep time and 20 minutes on the stove. It's also great with shredded, cooked chicken, and a little roasted, diced sweet potato or cooked brown rice, if you're looking to turn it into a main course. And if you'd like a little extra heat, add a dash or two of hot sauce."

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Serves: 8; Difficulty: Easy

Ingredients

4 sprays Cooking spray

4 cups Reduced-sodium chicken broth

2 cups Uncooked onions, chopped, diced

1 medium orange bell pepper, seeded and diced

1 medium yellow pepper, seeded and diced, 1 tsp kosher salt (or to taste)

2 tsp minced garlic

2 tsp ground cumin

1 tsp chili powder

1/4 tsp black pepper

3 small uncooked zucchini, diced

15 oz. Canned diced tomatoes, fire roasted-variety

1/3 cup cilantro, chopped

1/2 cup salsa verde

1/2 cup plain fat free Greek yogurt (optional)

Instructions

Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.

Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.

Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt

VEGETARIAN GUMBO

This comes from Vallery Lomas in The New York Times cooking e-newsletter. Vallery wrote, "This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the 'holy trinity' of Creole cooking (onion, celery, bell pepper). Gumbo is traditionally made with a variety of smoked meats and seafood, but this version gets an added bit of smokiness from an optional splash of liquid smoke. Here, the okra is roasted in the oven before being added to the pot, which eliminates the gooey-ness. There is also no skimping on vegetables in this gumbo, and the red lentils thicken it while adding protein. Serving this gumbo over white rice helps make it a complete meal."

Yield: 4 servings; Time: 50 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022206-vegetarian-gumbo.

Ingredient

1 (10- to 16-ounce) bag frozen sliced okra

Kosher salt and black pepper

5 tablespoons unsalted butter or vegetable oil

1/4 cup all-purpose flour

1 tablespoon extra-virgin olive oil

1 yellow onion, diced

2 celery ribs, thinly sliced

1/2 green bell pepper, diced

3 garlic cloves, minced

1 teaspoon Creole seasoning, plus more to taste

1 teaspoon Old Bay seasoning

1 (14-ounce) can diced tomatoes with their juices

3 cups vegetable stock, plus more as needed

1/2 cup red lentils

1 tablespoon hot sauce, plus more to taste

2 teaspoons liquid smoke (optional)

Cooked white rice or quinoa, for serving

Note: While this is vegetarian gumbo, the recipe called for either vegetable or chicken stock. I simply dropped the chicken part and left it as just veggie stock.

Preparation

Heat oven to 400 degrees. Place the frozen okra in a single layer on a parchment-lined baking sheet, breaking up any large clumps, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast, until cooked through and just starting to brown, about 15 to 20 minutes.

As okra roasts, prepare the roux: Melt the butter in a cast-iron skillet or Dutch oven over medium heat. (Either vessel will help evenly distribute the heat for a better roux.) If using vegetable oil, simply heat over medium. Using a heatproof rubber spatula or wooden spoon, mix the flour into the fat. Stir continuously, making sure to scrape the bottom of the pot so the roux does not burn (a burned roux cannot be saved), until the roux transforms from pale to peanut butter to a rich cinnamon color, about 7 minutes. Remove the roux from the heat and set aside. (Pull the pot from the heat just as the desired color is reached; the retained heat will continue to cook the roux slightly.)

Add the olive oil to a large skillet over medium heat. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the celery and bell pepper, and cook until softened, another 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Lastly, add the Creole and Old Bay seasonings, and stir so that they coat the vegetables and are lightly toasted, about 1 minute.

Stir in the diced tomatoes, stock and lentils. Bring the ingredients to a boil, then reduce the heat to a light simmer. Cover and allow the lentils to cook undisturbed for 15 minutes. (Add more water or stock if needed.)

Add the okra and cook uncovered until softened, another 5 minutes. Stir in the hot sauce, and the liquid smoke, if using. Give the cooled roux a good stir and add it to the pot, making sure to mix it in thoroughly, then simmer for 2 to 3 minutes. Taste and adjust the seasoning by adding salt, pepper, creole seasoning or hot sauce, if desired. Serve warm over white rice or quinoa.

PASTA E FAGIOLI (PASTA AND BEAN SOUP)

This was in the September 2006 issue of Vegetarian Times, page 44. It begins, "Satisfying and slimming (only about 200 calories per cup), this Italian classic is more of a meal than a soup."

Makes 8 servings

To view this yumminess online, go to https://www.vegetariantimes.com/recipes/pasta-e-fagioli-pasta-and-bean-soup/.

Ingredients

1 Tbs. olive oil

1 medium-size fennel bulb, finely chopped (about 1 cup)

1 medium-size onion, chopped (about 1 cup)

2/3 cup chopped celery

2 cloves garlic, minced (2 tsp.)

1 tsp. dried oregano

1/4 tsp. red pepper flakes

1 28-oz. can diced tomatoes

1 15-oz. can white beans, drained and rinsed

4 cups low-sodium vegetable broth

1 tsp. salt

8 oz. whole-wheat ditalini or orzo pasta

3 Tbs. chopped fresh parsley

Preparation

Heat oil in large pot over medium-high heat. Add fennel, onion and celery, and sauté 7 minutes, or until vegetables are softened. Add garlic, oregano and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.

Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta, and cook 10 minutes more, or until pasta is tender.

Sprinkle with parsley, and season with salt and pepper.